hot-smoked fish

См. также в других словарях:

• hot smoked — a process whereby the flesh of the fish is cooked (at up to 120°C) during smoking over 12 18 hours; hot smoked fish can be eaten without further cooking, cf. cold smoked. The flavour is intensely smoky and the fish is dry …   Dictionary of ichthyology

• Smoked fish — are fish that have been cured by smoking. Salmon is commonly cold smoked to make lox, and several kinds of fish such as whitefish, herring, trout, mackerel and sablefish are frequently hot smoked. It is a prominent item in Russian cuisine, Jewish …   Wikipedia

• fish processing — Introduction       preparation of seafood and freshwater fish for human consumption.       The word fish is commonly used to describe all forms of edible finfish, mollusks (e.g., clams and oysters), and crustaceans (e.g., crabs and lobsters) that …   Universalium

• Fish sauce — Thai fish sauce Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the… …   Wikipedia

• Smoked salmon — is a preparation of salmon, typically a fillet that has been cured and then hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy.PresentationSmoked salmon is a popular ingredient in canapés, often combined… …   Wikipedia

• cold-smoked — said of fish that have been lightly brined and smoked at a low temperature; such fish must be cooked before consumption, cf. hot smoked …   Dictionary of ichthyology

• Buckling (fish) — A buckling is a form of hot smoked herring similar to the kipper and the bloater. The head and guts are removed but the roes remain. They may be eaten hot or cold.OriginThe word may come from the German Bückling or the Swedish Böckling both words …   Wikipedia

• close fish — a whole smoked haddock with its backbone retained, usually gutted and headed (Scotland). Initially cold smoked for several hours, then hot smoked. Also known as Arbroath smokie, Auchmithie cure, pinwiddie …   Dictionary of ichthyology

• List of raw fish dishes — This page is a list of raw fish dishes.* anchovies Europe, fresh or brine preserved. * carpaccio Italian very thin slices, most often made with swordfish and less commonly with tuna or other large fish, usually served with lemon juice (a variant… …   Wikipedia

• Multiexport Foods — S.A. Type Public (IPSA …   Wikipedia

• Smoking (cooking) — Pork ribs being smoked Smoked beef sandwich …   Wikipedia